This Strawberry Lemon Poke Cake combines boxed strawberry cake mix with a sweet lemon frosting filling and strawberry pie filling, topped with whipped cream and fresh strawberries for a no-bake-friendly dessert that requires minimal mixing.
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Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix with a hand mixer until well combined.
Pour the batter into a greased 9x13 inch baking dish and spread evenly.
Bake for 34 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake.
Pour the sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes.
Pour the lemon frosting over the cake. You may need to warm it slightly in the microwave for a few seconds to make it pourable. Spread it evenly.
Allow the cake to cool completely.
In a separate bowl, combine the strawberry pie filling and the thawed whipped topping. Mix until fully incorporated.
Spread the strawberry whipped topping mixture over the cooled cake.
Garnish with fresh sliced strawberries.
Cover and refrigerate for at least 2 hours before serving.
Store covered in the refrigerator for up to 3 days. Keep covered to prevent drying out; do not freeze as the whipped topping will break down upon thawing.
Yes, assemble the cake up to 24 hours before serving. Store covered in the refrigerator and add the fresh strawberry garnish just before serving to prevent wilting.
No. You can use a homemade vanilla or strawberry cake recipe in place of the boxed mix, following the same baking instructions and adjusting liquid ratios as needed.
Poke cake refers to poking holes in the baked cake and filling them with a liquid (in this case, the sweetened condensed milk and lemon frosting mixture) so it absorbs into the cake and adds moisture and flavor.
Yes. Vanilla frosting, cream cheese frosting, or homemade lemon buttercream work as alternatives. Keep the amount the same to maintain the filling consistency.
Add the whipped topping as close to serving time as possible, and keep the assembled cake refrigerated until ready to serve.
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